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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Wash and prick potatoes. Bake at 400° for 1 hour, until done. Scoop out potato pulp; set aside. Melt butter; add flour and stir. Cook 1 minute or until thickened. Add potatoes, salt, pepper, 2 tablespoons green onions, 1/2 of bacon, 1 cup cheese and milk. Cook until heated; add sour cream. Heat to serving temperature. Serve with cheese, onion, bacon and chives sprinkled on top. Makes 8 servings.